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Pluot Yogurt Cake

Adaptation of Blueberry-lemon bundt cake recipe by Martha Stewart via marthastewart.com
Prep Time15 minutes
Cook Time1 hour 10 minutes

Equipment

  • 10 x 6 x 1¾ Oven proof baking pan

Ingredients

  • 5-6 small or medium pluots, cored and halved
  • 2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup cane sugar
  • ½ cup unsalted butter room temperature
  • 2 eggs
  • ½ tsp vanilla extract
  • 1 cup greek yogurt ( I used 2% milk fat)
  • 1 tsp lemon zest
  • powdered sugar (optional)

Instructions

  • Sift together flour, salt, and baking powder in a bowl and set aside.
  • Preheat oven to 356° and line large piece of parchment paper inside the baking pan. Parchment should be large enough to go over the edges of pan.
  • In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add one eggs at a time then add vanilla extract to combine.
  • Add Greek yogurt and lemon zest to the batter and mix well. Gradually stir in the flour and do not over mix.
  • Once the flour is incorporated in the batter, transfer to the baking pan. Smooth out any uneven surface with a rubber spatula and place pluots on the top gently. Do not push the fruit into the batter.
  • Bake the cake in the oven for 50 minutes, then cover the top of cake with aluminum foil to prevent the surface from burning. Bake the cake for another 15-20 minutes with foil on or until the tooth pick inserted comes out relatively clean.*
  • Take the cake out of the oven and let it cool with the aluminum foil on for 20-30 minutes. Once cooled, cut cake in individual squares and sprinkle some powdered sugar on top.

Notes

*This is a very moist creamy cake; which means when you insert a tooth pick into the cake, it may feel soft and toothpick will have some crumbs stuck to it. This does not mean the cake is not done baking. Once the cake cools, it will become more firm.